The weather has picked up tremendously here today, making this the perfect time to post one last summer potato salad. I’m so not ready to say goodbye to the lousy excuse we’ve had for a summer. Not yet.

This is by far my new favourite potato salad. Oh yes, I know, I keep saying that with each recipe I post, but it’s true. I can’t help it.. I just love food too much!

This one hits all the rights spots; the potatoes are covered with a creamy, herby and slightly tangy sauce, crunchy, flavourful vegetables and the freshness and sweetness of the apple finishes it off beautifully!

Even though I’m making this for our BBQ this weekend, it’s such a rich salad it somehow became a meal unto itself. Serve with lots of crusty bread!

Boil the potatoes in plenty salted water for 25 minutes, until tender. Give them a few minutes to cool, peel them (or don’t) and cut them in bit-sized pieces. Let them cool off completely. Finely mince the red onion, sweet gherkin and bell pepper. Peel the celery to remove those pesky tough strings and finely chop it as well.

Grab a really big bowl and combine the mayonnaise, sour cream, dill, parsley, pepper, salt and grainy mustard. You could also add some garlic at this point. Add the white wine vinegar, some freshly chopped chives, stir well and taste to check the seasoning.

Add all your chopped ingredients. Peel an apple, finely dice it and stir it into the sauce. Do the same with the hardboiled eggs and finally gently stir in the potatoes. Cover the bowl with cling film and put it in the fridge for at least an hour before serving. This salad is best when it’s been made ahead of time so the flavours get a chance to mingle.